Chiles Rellenos With Salsa

by Classic-Recipes - Diana Rattray,
Updated April 23, 2017Chiles are stuffed with cheese then they're cooked with eggs.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

3 fresh long green chile peppers or canned whole green chile peppers

1 1/2 cups shredded Mexican blend or Cheddar cheese

all-purpose flour

6 eggs, separated

3 tablespoons all-purpose flour

dash salt

1 tablespoon vegetable oil

salsa, purchased or homemade

Instructions:

If using fresh peppers, place under broiler, about 4 inches from the heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes. Peel, remove stems and seeds. Cut the roasted peppers or canned chiles in half crosswise.

Stuff each pepper with cheese; roll in flour.

In a bowl, beat egg whites until stiff but not dry; set aside.

In another bowl, beat 3 tablespoons flour and salt with egg yolks until thicken and lemon colored. Fold beaten yolk mixture into the egg whites.

In a large skillet heat vegetable oil over medium heat.

For each relleno, Spoon about 1/2 cup of egg batter onto the hot skillet. Spread egg mixture out slightly to make a circle. As egg begins to set, place a filled pepper on top of the mound. Cover with more of the egg mixture. Continue cooking until bottom is browned.